Fennel-Flavored Carrots and Corn Over Rice

Name: Fennel-Flavored Carrots and Corn Over Rice
Yield: Makes: 4 to 6 servings
Ingredients: 1 onion; ½ teaspoon cayenne pepper; Salt; ½ teaspoon garlic powder; ½ teaspoon ground cumin; 1 cup long-grain white rice; ½ teaspoon dried thyme; 1 cup chicken broth or water; freshly ground black pepper; 1 cup spaghetti sauce, homemade or prepared; ¼ cup water; ¼ bulb fresh fennel; 2 tablespoons vegetable oil; 1 package (10 ounces) frozen corn kernels, thawed; 4 carrots; 1 bell pepper, green or red

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Sometimes we eat only this for dinner, other times along with a side dish of Porcini-Flavored Lentils or with Glazed Veal Chops.

Ingredients

1 onion
¼ bulb fresh fennel
1 bell pepper, green or red
2

Dinner
Gluten-free
Spicy

Method

Finely chop the onion and fennel. Core, seed, and finely chop the bell pepper.
Heat the oil in a medium-size saucepan over medium heat. Add the onion, fennel, and pepper and sauté for a minute. Cover the pan and cook over low heat until the vegetables are tender, about 5 minutes, or however long it takes to prepare the carrots.
Peel and thinly slice t